Protein Modification
PROMOD® and FLAVORPRO® speciality enzymes provide value-added solutions for the modification of plant and animal-derived proteins in a range of food and pet nutrition applications.
PROMOD® and FLAVORPRO® protein valorisation
Protein hydrolysis is conducted in many industries for a range of applications. Whether it is to produce products for sports nutrition, the aging populations, infants, or pet food, protein fortification is a hot topic. By using one of our off-the-shelf enzymes or a customised enzyme unique to you, you can differentiate your product.
Related Products
Flavorpro 373MDP
Microbial endoprotease preparation containing a high level of glutaminase side activity for savoury umami flavour generation and improved protein solubility and digestibility.
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Flavorpro 795MDP
Endopeptidase, exopeptidase and glutaminase activities for the hydrolysis of wheat and soya to improve protein solubility and digestibility and the enhancement of savoury flavour profiles.
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Flavorpro 848MDP
A microbial 5’-Phosphodiesterase for efficient hydrolysis of RNA from different types of yeast to improve the flavour of yeast extracts.
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Flavorpro 937MDP
A fungal exopeptidase preparation suitable for the hydrolysis of dairy, animal and plant protein substrates, used to decrease hydrolysate bitterness and promote positive flavour generation.
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Flavorpro 954MDP
A microbial deaminase for the conversion of 5’Adenosine monophosphate into the strong flavour enhancer inosinic acid for the production of nucleotide rich yeast extracts.
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Flavorpro Umami 852MDP
Microbial protease preparation for the high release of glutamic acid from dairy, meat and plant protein sources to produce a strong umami flavour.
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Glucose Oxidase 789L
This enzyme catalyses the oxidation of glucose with oxygen to form gluconate and hydrogen peroxide to improve product shelf life. De-sugaring products can also prevent browning caused by the Maillard reaction.
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Lipomod 888MDP
Microbial alternative to pancreatic lipase for broad hydrolysis of fat substrates for the generation of flavour compounds to improve pet food palatability.
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